Butternut Squash Soup

Written by Paula Hamilton

Created: 02 October 2017

Anne and I have been best friends for as long as I can remember, she is Jamie's Godmother and I left her in Morpeth when I came over here! We keep in touch via facebook, Christmas visits and she sends me the occasional recipe of which this is the favourite

Instructions

Soften onions in butter, then add butternut squash and apple, fry for a few minutes.Remove from the heat and add flour, curry powder and nutmeg, stir well. Slowly add stock, milk and orange. Return to the heat and bring to the boil. Gently simmer for 20 minutes until the vegetables are tender. Blend in a liquidiser (I use my hand held blender) until smooth then add a pinch of sugar and season well.Serve with chopped parsley.

Don't expect it to reach the freezer, ours never does ( Rebecca's favourite). It is a lovely warming slightly spicy brew perfect for Autumn.